Difference between revisions of "Collard Greens with Almonds"
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[[Category:Cider vinegar Recipes]] | [[Category:Cider vinegar Recipes]] | ||
[[Category:Collard greens Recipes]] | [[Category:Collard greens Recipes]] | ||
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[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:Umeboshi vinegar Recipes]] | [[Category:Umeboshi vinegar Recipes]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Revision as of 16:19, 9 May 2012
Description
.
Ingredients
- 1/4 cup almonds, blanched and slivered
- 1 lb. collard greens, rinsed and thick stems removed
- 2 Tbs. toasted sesame oil
- 1/2 tsp. umeboshi vinegar
- 1 Tbs. apple cider vinegar
- 1 small clove garlic, minced
Directions
1. In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.
2. Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add greens, cover and steam 4 minutes.
3. In small bowl, whisk sesame oil, both vinegars and garlic until blended. Toss greens with dressing and garnish with toasted almonds. Serve hot.
